Turkey Roulade

I have had this wonderful recipe for turkey roulade for quite sometime and decided to prepare it for Christmas this year. The concept is like chicken rolled up that I always prepare for everyday meals but with a larger bird. Because a turkey is larger in size, the stuffing can have a variety of nuts, rice, mushrooms, artichokes, etc. Each cook should use his/her imagination and have fun cooking.
Equipment:
Large baking pan with rack
Butchers twine

Ingredients:
3 lbs turkey breast, skinless
1/2 cup minced onions
1 shallot, minced
1 minced garlic
1 cup wild mushrooms, chopped
1/2 cup artichokes, chopped
1/4 cup sundried tomatoes, chopped
1/4 cup black olives, chopped
1/2 cup each raisin, dried cranberries, soaked in wine to plump
1/2 cup cooked quinoa
1/2 cup cooked brown rice
1/2 chopped walnuts, almonds
1/2 cup chopped fresh oregano, parsley, and sage
Enough salt, black pepper to taste
1 tbs Worcestershire sauce
1/4 cup olive oil
Spice rub
Paprika, caynene, salt and black pepper, poultry seasoning (make up about 2 tbs of the spice rub)
1/4 cup soft butter

Directions:
Preheat oven set to 350°.
Preparing the baking pan – on the bottom, add 1 cup of chicken broth, the wine after soaking the raisins and cranberries, carrots, onions, and celery cut up (this will help the turkey stay moist).

On a large cutting surface, place a sheet of plastic wrap. Place turkey breast on top of the plastic wrap and make a butterfly cut.

Cover the turkey with an additional sheet of plastic wrap and pound the turkey breast to an even thickness of about 1/2 inch. Set aside to make stuffing.

In a large non-stick pan, add olive oil, garlic, shallot, and minced onions. Stir for a few minutes or until fragrant.

Add mushrooms and 1/2 tsp salt and cook until the mushrooms are wilted.

Add nuts, fresh herbs, sundried tomatoes, chopped olives and artichoke hearts, cooked quinoa, brown rice, soaked raisins and cranberries.

Cook until the mixture appears too dry. Season with salt, pepper, and Worcestershire sauce. Remove from heat and let cool.

Assembling the turkey – Place the turkey breast flat side up on a clean surface. Rub the skin side of turkey with the spice rub and soft butter on both sides of the turkey breast. Arrange the stuffing over the turkey to reach within 1 inch of all the edges.

 Carefully roll up the roulade.

Use the butchers twine to tie the roulade at even intervals so the filling will stay inside the roulade.

Place the roulade inside the rack of the baking pan and roast until golden brown or when a meat thermometer inserted into the thickest part of the roulade reads 150° to 155° (about 1 to 1 1/2 hours).

Let rest 15 minutes before serving.